Nestle Brings An Avalanche In Your Ice Cream Cup!
Here is some news from Nestle. Right after enticing candy-lovers with its “Mysterious Temptress,” the company is going to raise an avalanche in your ice cream cup. The Swiss food company has brought in the latest ‘avalanche’ technique to improve the texture of its ice cream. Finally, the frustration inherent with the commercial production of ice cream, ever since the beginning, seems to have come to an end. The frustration was regarding the formation of ice crystals in refrigerated ice cream, which not only spoilt its texture but also diluted the flavor. Well, with an avalanche in sight, you can be assured that your ice cream will remain creamy.
1) Avalanche Ice Cream
Scientists at the Institute for Snow and Avalanche Research (ISAR), published a paper recently, which was titled, “Soft Matter.” The team of researchers, which pioneered the avalanche technique, observes in the paper:-
“The microstructure of food is key to its sensorial perception, and methods to characterize the microstructure are of crucial importance in food engineering. Ice cream is a special example whose microstructure changes dramatically in response to temperature variations. Since ice cream is a multiphase material, the complex interactions among the phases and the physical mechanisms that drive the evolution of microstructure are not yet well understood…. This method – which can be applied to a plethora of soft multiphase materials – provides new insights into the coarsening mechanisms of multiphase materials and could contribute to a better understanding of complex materials.”
2) Nestle Scientists
The scientists of the company will follow the ISAR technique to have a look into their ice cream, using X-rays, and develop ice crystals without altering the structure of the ice cream. The company plans to work upon the ISAR observations about the “dramatic effects of the heat shock protocol on the samples, and marked differences between warm and cold periods.” The ISAR scientists have also been able to “identify a partial melting refreezing mechanism as the dominant coarsening mechanism for the investigated storage condition.” The Nestle is going to use the technique to understand the ice crystal formation so that it can develop an ice cream that doesn’t form ice crystals even in wake of unstable temperatures.
3) X-Ray for Ice Cream
The ISAR research mainly depends on X-ray tomography technique, which allows you to observe the treatment of ice cream or any other food, for that matter, at temperatures ranging between zero and -20 degrees Celsius. Speaking about the research at Nestle, Dr Hans Jörg Limbach, a scientist with the Nestle Research Center in Switzerland, says, “Ice cream is an inherently unstable substance. As part of its natural ageing process, the ice will separate from the original ingredients such as cream and sugar. When you store ice cream in the freezer at home for a prolonged period, you will eventually see ice crystals begin to form in the product. This is water from the ice cream itself.” Dr Limbach assures, “At Nestlé we work extremely hard on our ice cream recipes to ensure their stability and quality under this kind of temperature variation, but we are always looking for ways to make them even more robust.”
However, this is not the end of the story. Scientists at ISAR and another research group at the Paul Scherrer Institute, also in Switzerland, are going to do a follow-up study, which will make your ice cream taste better. Till then, just enjoy the avalanche in your ice cream cup.
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